Chef notes
Fried walleye always comes to mind when I think of Minnesota comfort food. As the official fish of the great state where I grew up, it's a staple at many restaurants but more importantly to me, something my mom often made. Whether you eat it in a sandwich or serve it alongside wild rice for dinner, it's the perfect game-day food.
Technique tip: I like to season my flour, egg and panko individually with salt and pepper, which will help to properly season the fish as you cook.
Swap option: If you can't find walleye, you could use another white fish like cod, tilapia or halibut.
Ingredients
- 2/3 cup mayo
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 dill pickle, finely diced
- 1 tablespoon olive oil
- 4 boneless, skinless walleye fillets (about 2 pounds)
- 1/2 cup flour
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 soft rolls, lightly toasted
- Pickle slices (optional)
- Shredded lettuce (optional)
- Tomato slices (optional)
Preparation
For the tartar sauce:
Combine all ingredients in a small and whisk until smooth. Cover and refrigerate until ready to use.
For the sandwiches:
1.Place flour, eggs and panko into three separate, shallow bowls. Season each with salt and pepper.
2.Heat butter and olive oil over medium-high heat in a large skillet.
3.Coat filets first in flour, then in egg mixture (do not overcoat) and then in panko.
4.Sauté for 3-4 minutes per side, until golden brown and cooked through. Remove fish onto plate with paper towel.
To assemble:
Spread tartar sauce on both sides of roll and place fish in between and top with pickles, lettuce and tomato, if using.